Many housewives sooner or later think about the question: how to salt herring? There are a sufficient number of different recipes that have been tested by time and thousands of satisfied salted fish lovers.

Important! Bay leaves and peppercorns (black and allspice) are a must for every recipe. We add them to taste and personal preference.

The method requires the use of liter containers.

For 3 herrings and 750 ml of water we take:

• 135 g salt;
• 75 g sugar;
• 30 ml vinegar.

We start by diluting sugar and salt in water. Next, add bay leaves and peppercorns. Add vinegar after boiling. We take 9% - table, apple or any other.

Pour the herring with the cooled but still warm marinade.

The herring should be salted throughout the day. Subsequently, you will be able to enjoy excellent taste.

Important! A tight lid is a must. Otherwise, the entire contents of the refrigerator will be saturated with “pleasant” aromas.

With onions and vinegar in oil

To tasty salt herring, take:

• 3 herrings;
• onion;
• salt – 75 g;
• sugar – 37 g;
• vinegar (9%) – 8 ml;
• oil – 20 ml;
• dried dill;
• about 100-150 ml of water.

It will take about 20 minutes to prepare and a day to salt:

1. Pour acid into the chopped onion into rings and lightly crush it with your hands.
2. At this time, remove the fillet from the bone.
3. Place bay leaves in the bottom of the jar. Next fillet, pickled onions.
4. Fill everything with oil mixed with spices and herbs.
5. Fill everything with water and, closing the lid, shake to distribute the brine evenly.
6. Wait 24 hours when stored in the refrigerator.

Quick recipe

If you don’t have time to prepare the herring for a long time, but salting it is important, implement the following recipe.

Prepare for 2 herrings:

• salt – 300 g;
• water – 1 l.

How to pickle herring?

1. We dilute salt in boiling water and add the remaining ingredients (bay leaf, pepper).
2. Fill the ungutted but washed fish with cooled water and spices.
3. Salt, observing the temperature regime: an hour - at 15-20°C (room) and 1.5 days - at a low temperature.

Herring salted in brine pieces

For 1 large individual we will prepare:

• liter of water;
• 25 g sugar;
• 30 g salt;
• refined oil – 17 ml.

1. We reveal the best aromas and flavors of spices through boiling in water.
2. Cut the herring into equal pieces.
3. Chop the onion and place it on top of the fish.
4. Fill everything with cold brine. Don't forget about the oil!

A day later we enjoy an excellent dish.

Spicy salted fish

For a large individual, let's take:

• salt – 100 g;
• water – 1000 ml;
• sugar – 50 g;
• several umbrellas of carnations;
• caraway.

1. We indiscriminately throw everything into the vat.
2. Let's boil.
3. While the brine for the herring is cooling, let's take care of the fish. Separate the fillet, trying to remove the bones from the pulp as much as possible.
4. Place the herring in the bowl where you plan to salt the fish. The marinade should completely cover the fillet.
5. Salting should be continued for 2 days. Storage location: refrigerator.

Cooking with mustard

This recipe does not require cutting the fish, but uses whole fish.

Let's prepare:

• 2 large herrings;
• mustard – 2 tbsp. l.;
• 150 g salt;
• 75 g sugar;
• according to Art. l. dried dill and coriander;
• 1000 ml water.

You should first make the brine:

1. Temporarily remove the herring and mustard to the side and begin making the brine. Boil the water with the added ingredients and leave to cool.
2. At this time, prepare the herring: gut it.
3. We coat the fish with mustard - about a tablespoon per fish.
4. Immerse the herring in brine.

Arm yourself with patience. You will be able to enjoy the finished dish only after two days.

How to deliciously pickle whole herring

For 1 whole, gutted fish:

• liter of water;
• 90 g salt;
• 17 g sugar;
• 3 cloves.

1. The solution, including all the above components, is boiled and then cooled. Pour it over the whole fish.
2. We wait 48 hours and enjoy.

Advice! We take a container in which the herring will not be subject to deformation: the straight shape is small in area.

Dry salting of fish

Let's move away from marinades and brines. Let's make delicious herring without them! How? Dry salting method.

It consists of following the following steps:

1. Soak the herring in cool water, without using any spices or herbs - 60 minutes is enough.
2. We start cutting the fish: cut off the head, remove the giblets.
3. After washing, lightly dry the carcass with a towel.
4. Mix 2 tbsp. l. salt, tbsp. l. Sahara. Rub the prepared mixture, to which you can also add your favorite herbs and spices, onto the fish.
5. Wrap the fish in cling film: 3 layers - and leave for 4 hours.
6. After the specified time has passed, wash off the excess salt and dry the fish.
7. Fish, onions and butter - this order should be followed during subsequent preparation.

In 30-50 minutes you will be able to enjoy very tasty salted herring.

Dutch pickling

A recipe for connoisseurs of fine, refined taste.

Let's prepare:

• 2 herrings;
• 2 onions;
• 1/2 lemon;
• 30 g sugar;
• carrot.

We cut the components as follows:

• herring fillet into pieces 2 cm wide;
• lemon - in thin semicircles;
• onion - rings;
• carrots - into a coarse grater.

We follow the important sequence of layers:

1. Lavrushka
2. Part of a carrot.
3. Lemon.
4. A pinch of sugar and salt.
5. An even layer of fish.

We repeat until there is enough herring. Don't forget to tamp lightly.

Keep in the refrigerator for 64 hours.

Dutch herring prepared using this method has a delicate fillet texture with a slight sweet undertone.

Salted Korean style

For connoisseurs of recipes that offer unusual flavor combinations.

Let's take:

• 2 medium herrings;
• onion – 3 heads;
• finely chopped hot pepper - tsp;
• salt – 30 g;
• coriander - a pinch;
• oil – 150 ml;
• tomato paste – 2 tbsp. l.;
• allspice – 7 peas;
• sweet paprika - tsp;
• sugar - a pinch;
• vinegar (9%) – 100 ml.

Follow the steps:

1. First the marinade. Mix oil, tomato paste, spices, hot pepper (can be replaced with ground). Bring to a boil over medium heat and cook for about a minute. Remove from heat and add vinegar.
2. Cut the herring fillet into oblong pieces about a centimeter wide.
3. Alternating layers, lay out herring and onion rings.
4. Pour marinade generously over everything and refrigerate for a day.

Herring is ideal as an individual dish with rye bread.

How to choose and quickly clean fish for salting

When choosing a favorite, you should make oceanic fresh frozen specimens. Regarding sea fish: you should avoid it - it may contain heavy metals.

In addition to the location of the fish where it was caught, we pay close attention to its appearance: the herring should not contain dents or damage. Should have a characteristic uniform coloration on the back. A distinctive feature of high-quality fresh fish can also be called a tight fit of the fins to the body.

Required: light eyes without clouding. They are an indicator of freshness. A fish without a head is like a pig in a poke.

There are several options for answering the question: how to cut a herring. Here are some of them:

To obtain an even fillet.

Using scissors we get rid of the head and tail. We make a longitudinal incision along the ridge and remove the peritoneum, removing the insides. Remove the skin by pulling it with a stocking from the tail to the head. Using your fingers, separate the meat from the bones.

We remove small bones with tweezers.

In case of salting fish in pieces or carcass, simply gut it and remove the fins.

Worth knowing! Experienced chefs believe that herring is most delicious when salted whole, that is, without prior gutting. But in this case, salting will take a longer time.

Advice from experienced cooks: if the herring that you salted has absorbed more salt than expected: correct the problem by soaking the fish in cold milk. Just 2 hours and the fish is saved!

1. For pickling at home, chilled Atlantic or Pacific herring is best suited.
2. We have a separate section on how to choose fish. Study it carefully and under no circumstances buy herring without a head and fins. They are often cut off to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
3. Frozen fish should not be defrosted in the microwave or placed in warm water. Defrosting should be natural: place the herring on a plate and keep in the refrigerator until thawed.
4. Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.

This is the classic way. Ideal for pickling whole herring.

Ingredients

• 2 herrings;
• 1 liter of water;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• 3–4 bay leaves;
• black peppercorns, allspice and cloves - to taste.

Preparation

Remove the gills from the fish: they can add bitterness to the marinade. Gutting and cleaning the herring is not necessary. You can simply rinse and dry with paper towels.

Boil the water. Add salt, sugar and spices. Let simmer for 3-4 minutes. Remove from heat and let cool.

Take a plastic container or enamel pan with a lid. Place the herring there and fill it with cooled brine. If the brine does not completely cover the fish, use pressure. Otherwise, you will have to turn the herring over from time to time.

Let stand for 3 hours at room temperature, then put in the refrigerator. After 48 hours you can try.

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Another way to salt the whole herring, but without water.

Ingredients

• 1 herring;
• 1 tablespoon salt;
• 1 teaspoon sugar;
• ½ teaspoon ground black pepper.

Preparation

The fish needs to be washed. If desired, cut off the head and remove the entrails.

Mix salt, sugar and pepper. Rub the mixture onto the fish and wrap it in cling film or seal it in a plastic bag. Place on a plate and store in the refrigerator for two days.

Another way to pickle whole herring. Mustard not only gives the fish a special taste, but also makes it firm and elastic.

Ingredients

• 2 herrings;
• 1 liter of water;
• 3 tablespoons salt;
• 2 tablespoons sugar;
• 1 tablespoon dry mustard;
• 5 bay leaves;
• 10 black peppercorns.

Preparation

Rinse the fish. Sometimes the herring is kept in cold water for 30–40 minutes to make it juicier. If you leave the fish's head, be sure to remove the gills.

Prepare the brine: add salt, sugar, bay leaf and black peppercorns to boiling water. After 3 minutes, remove from heat and cool.

Pour the cooled brine over the herring. Sprinkle with mustard, place under pressure and hold for 2-3 hours at room temperature. Then put it in the refrigerator for another two days.

Lester120/Depositphotos.com

For this method, the herring needs to be cut into pieces 2-3 centimeters thick.

Ingredients

• 1 herring;
• 1 large onion;
• 6 tablespoons of vegetable oil;
• 3 tablespoons salt.

Preparation

Cut the peeled herring into pieces and the onion into half rings. Layer the fish and onions into a glass jar or clear plastic container. Sprinkle each layer with salt.

At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Keep the herring in the refrigerator for 1.5–2 days.

wawritto/Depositphotos.com

According to this recipe, herring is prepared as preserves. Therefore, it is better to immediately get rid of the giblets and fins and cut the fish into thin pieces.

Ingredients

• 1 herring;
• 1 onion;
• 700 ml water;
• 3 tablespoons salt;
• 2 tablespoons vegetable oil;
• 1 tablespoon of 9 percent vinegar;
• 2 bay leaves;
• 8 black peppercorns.

Preparation

Dilute the salt in 500 ml of water. Place the prepared fish in the salt solution and leave for an hour and a half.

Drain the water and transfer the herring mixed with onions and spices into a bowl where the fish will be marinated. Dilute the vinegar in a glass of water and pour it over the herring. Then add vegetable oil.

Close the container with a lid and put it in the refrigerator. After a day, you can take a sample.

This method is better for salting whole or sliced ​​fillets. The herring turns out tender and very aromatic.

Ingredients

• 1 herring;
• 1 lemon;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• 5 bay leaves;
• 15 peas of allspice.

Preparation

Wash and cut the lemon into thin slices. Separate and cut the herring.

Place fish and lemon in layers in a glass jar or plastic container, sprinkling everything with salt and spices. Cover with a plate of smaller diameter and place something heavy on top.

Keep in the refrigerator for 24 hours. Then stir and wait another day. After this, serve.

Mirchella/Depositphotos.com

This recipe makes a ready-made snack. It can only be supplemented by a piece of Borodino bread.

Ingredients

• 2 herrings;
• 2 medium onions;
• 1 small carrot;
• 1 lemon;
• 3 tablespoons salt;
• 6 tablespoons sugar;
• 10 bay leaves;
• 10 black peppercorns.

Preparation

Wash the lemon and cut into slices. Peel the carrots and grate on a coarse grater. Peel the onion and cut into rings.

Place herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in a glass jar in layers. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.

When serving, you can pour vegetable oil over the herring.

Preparation

Fillet the herring. Dissolve salt and sugar in hot water. Cool. Place the fish in a glass bowl and cover with brine. Add bay leaf and chopped dill.

After an hour and a half, drain the brine, add the onion cut into half rings and pour vinegar and vegetable oil over the herring. After another half hour, the fish can be served.

Do you know other original ways to pickle herring? Share recipes in the comments.

Salted herring is a very popular dish. Quite democratic, tasty tender fish is appropriate on weekdays and holidays. It is gorgeous on its own and as a component of various salads (among which, undoubtedly, it is the leader). It is only important that the fish itself is cooked successfully, then the end result will be excellent.

Store-bought herring can both please and disappoint. Manufacturers do not always care about product quality. And the distribution network sometimes fails by violating storage terms or conditions. It is much safer to take fresh fish (fresh frozen) and cook it yourself.

Today “Cozy Kitchen” will tell you how to pickle herring at home so that it tastes good. We have selected the best recipes for you, from which you can easily choose the one that will become your favorite.

Choosing herring for pickling

There are two types of fresh frozen herring on the market: Atlantic and Pacific. Both are suitable for pickling; which one to choose is a matter of personal taste.

• Choose large specimens with a thick back and rounded sides - such fish will certainly be tasty when salted.
• A good herring has a silvery color without yellowness, clear eyes without cloudiness.
• The fins and gills of fresh fish are pressed tightly against the body.
• The carcass should be without damage, with smooth skin, without signs of strong compression.

You should not buy headless fish. You lose the opportunity to evaluate its quality by looking at the eyes and gill covers. This technique is often used by unscrupulous sellers to sell damaged goods.

How to prepare herring for salting

The first condition is correct defrosting. Trying to speed up the process using a microwave or hot water is a sure way to ruin the future delicacy. Be patient and defrost the fish naturally:

• Leave the carcasses in the refrigerator for a day - this defrosting preserves the full taste and structure of the fish.
• Defrosting simply at room temperature is acceptable. This will take less time than in the refrigerator.

After defrosting, rinse the fish and start cutting. Traditional recipes for pickling herring assume that the fish remains whole - with the head and intestines. But even in this case, it is necessary to remove the gills, otherwise the finished product will taste bitter.

Quick salting, like some other methods, involves complete cutting - into pieces or fillets. Milk or caviar found in carcasses is always salted along with the main fish.

How to pickle herring - recipes

We emphasize that all the recipes given can be used not only for herring, but also for mackerel and red fish.

You can vary the proportions and composition of spices according to your taste. If you think that bay leaf or allspice interrupts the original taste of the herring, you can omit adding them to the brine. But you shouldn’t do this right away - first get your teeth into it by mastering proven recipes in practice.

The easiest way to pickle herring

Ingredients:

• 2 large herrings (or 3 medium ones);
• 0.6-0.8 l of water;
• coarse salt without iodine - 1.5-2 tbsp. spoons;
• sugar – 1-2 teaspoons.

Preparation:

• Prepare the brine by mixing and boiling water with salt and sugar dissolved in it.

While the brine is cooking, prepare the pre-frozen fish.

It is best to take the herring whole, with the head and entrails. This way it is salted more evenly, preserving its natural taste. But if speed is your priority, you can gut the fish by removing the head, intestines, dark films inside the abdomen, and tail. In this form, a few hours are enough to get lightly salted herring, ready to eat.

• Place the prepared fish in a glass or plastic container. Enameled dishes are also suitable, but other metal containers will give an unpleasant aftertaste.

• Cool the brine to +20-25 o C and pour in the prepared fish. Leave for 1 hour at room temperature.
• We put it in a cool place (refrigerator or balcony). The optimal temperature for pickling is the range from +1 to +10 o C.

Salting time varies from two days to a week. It depends on how strongly you want to pickle the herring.

Homemade spicy herring

Ingredients:

• herring – 1 kg;
• salt (without iodine) – 6 table. spoons without a slide;
• allspice – peas – 10 pcs.;
• granulated sugar - 3 tables. spoons;
• bay leaf – 2-3 pcs.;
• water – 1 liter.

Preparation:

First of all, prepare the marinade.

• Bring the water to a boil.
• Pour sugar, salt and spices into boiling water.
• Cook over low heat for about 10 minutes.
• Cool naturally.

While the marinade is cooling, prepare the pre-thawed herring.

• Fill the carcasses with chilled brine in a suitable container so as to cover them entirely.
• We put it on the bottom shelf of the refrigerator for three days. To ensure that the herring is well salted, it is advisable to turn it over in the brine once a day.

If you salt the herring this way, then you can use it for salads and sandwiches, or simply cut it into pieces and serve with pickled onions.

Spiced herring “Lyubitelskaya” (with cloves)

Ingredients:

• 2 large fish;
• water – 1 l;
• salt (coarse) – 2-3 tbsp. with a slide;
• 1.5 tsp. granulated sugar;
• black pepper and allspice peas - 10 pieces each;
• bay leaf – 3-4 pcs.
• cloves – 5 pcs.

Preparation:

Spicy herring with mustard

Ingredients:

• 2 fish;
• 1 liter of water;
• 2 tbsp. ready mustard;
• 5 tbsp. salt;
• 3 tbsp. Sahara;
• 1 tbsp. coriander seeds;
• 1 tbsp. chopped dill (fresh or dry);
• 1 tsp black peppercorns;
• 10 pieces. bay leaves.

Preparation:

• Defrost and washed fish, removing the gills, spread thickly with mustard and place in a container intended for salting.
• Boil water, adding all other spices. Cool naturally.
• Pour the mustard-coated carcasses into the same container and leave for 2 hours.

After 2 hours, place the dish with the herring in the refrigerator for 2-3 days.

How to pickle herring in brine

The difficulty with this recipe is that the slightest damage to the surface of the fish can lead to it being over-salted in these areas. But if you are careful and choose high-quality, ideal carcasses, you will be guaranteed a great-tasting salted herring!

Preparation of brine for 2 large fish:

• Boil about 1 liter of water.
• Pour salt into hot water in small portions until it stops dissolving.

You can check the readiness of the brine using a fresh chicken egg: in the brine of the required concentration, it floats on the surface.

If you like your salted herring to have a piquant flavor of spices, before dissolving the salt, add a little bay leaf, a few coriander grains, black and allspice peas, and a little cloves to the boiling water.

Next, fill the prepared herring in a suitable container with cooled brine, leave for 1 hour in a warm place, and then put it in the refrigerator for a day or two.

How to dry pickle herring

This recipe is suitable for those who, for some reason, do not want to bother with preparing the brine. Again, this pickling doesn’t require a lot of refrigerator space.

Ingredients:

• 2 large herrings;
• 3 tsp salt;
• 2 tsp Sahara;
• 3 tsp ground black pepper.

You will also need paper towels (or napkins) and cling film.

Preparation:

• We wash thawed carcasses without gills with cold water and dry them thoroughly, blotting them with paper towels.
• Mix salt, sugar, pepper.
• Rub the resulting mixture onto the fish, distributing the spices evenly, including in the cavity from which the gills were removed.
• We wrap the coated herring tightly in 3-4 layers of cling film and put it in the refrigerator for two days.

Quick dry salting

In order to salt herring in this way, 4 hours are enough (excluding defrosting time). An ideal option if you have unexpected guests, and you decided to serve your favorite fish.

Ingredients per 1 large fish:

• 2 tsp salt;
• 1 tsp Sahara.

Just as in the previous recipe, you will need cling film, paper napkins or towels.

At the last stage of preparation you will need

Preparation:

• Soak the defrosted herring in a container with cold water for 1 hour.
• We thoroughly gut the carcass, removing the tail, head, and entrails along with the black films.
• Dry the gutted and washed fish with paper towels.
• Having mixed salt and sugar, rub the prepared herring with this mixture and, wrapping it in cling film, leave it at room temperature for 2-2.5 hours.
• After waiting the time required for salting, we remove the carcass from the film and carefully rinse it from the curing mixture in cool water. Dry again with paper.
• Chop the onion into half rings and pour vegetable oil into a glass or plastic bowl. Place the fish in the container and let it cool for about 30 minutes in the refrigerator.

Basically, the fish is ready. When guests arrive, all that remains is to take it out, peel it from skin and bones, cut it into pieces and arrange it beautifully. Onion rings and fresh dill will help revive the still life.

Dry pickled herring in a bag

Ingredients for salting 2 fish:

• 2 tbsp. salt;
• 1 tbsp. Sahara;
• 1 tbsp. ready-made seasoning for salting fish.

Additionally, you will need two thick plastic bags to seal the fish tightly.

Preparation:

• Mix salt, sugar and seasoning in a cup.
• Hold the prepared defrosted herring over the open bag and sprinkle it with the resulting mixture.
• Place the sprinkled fish in a bag and tie it. To be safe, we put this bag in the second one (so that the brine that will be released does not leak).
• We put the bag in the refrigerator. After a day, turn it over, shaking the fish. Leave it for another day.

After two days the fish will be ready. It’s great that it can be stored in the same brine for up to a week - it will not become over-salted at all, retaining its original delicate taste.

Spiced herring in a jar

For 1-2 fish required:

• 0.5 l of water;
• 2 tbsp. salt;
• 0.5 tsp Sahara;
• 2-3 peas each of black and allspice;
• 2 pcs. carnations;
• 2-3 bay leaves;
• 0.5 tsp each coriander and dill seeds (or dried cilantro and dill);

Preparation:

• Bring water to a boil, add all the spices. Boil for 2-3 minutes, leave to cool.
• Gut the thawed herring and cut it into portions.
• Place the herring pieces in a jar and fill with cooled brine. Leave at room temperature for 4-5 days.

Herring in vinegar in a jar

You may have concerns: “How to pickle herring with vinegar? Will it turn out sour? This recipe will clear your doubts! The fish turns out tender, melts in your mouth, and is incredibly tasty.

Ingredients for brine for 2 fish:

• 100 ml water;
• 100 ml vegetable oil;
• 1 tsp with a heap of salt;
• 1 tsp Sahara;
• 1-2 tsp. vinegar 9%;
• 1 tsp ready mustard;
• fresh dill.

Vinegar can be added gradually: 1 tsp. immediately, the next day after taking the sample - another spoon (if desired).

At your discretion, you can make the taste of the fish more spicy by adding peppercorns or coriander grains to the marinade.

Preparation:

• Add all the ingredients of the marinade to cooled boiled water.
• We fillet the defrosted herring and cut it into pieces.
• Place the pieces of herring in a jar, sprinkling the layers with chopped dill.
• Pour in the prepared marinade, cover with a lid, and place in the refrigerator.

Herring in vinegar will be ready in a day or two. Once you try it, you will be pleasantly surprised.

Herring in Korean

Ingredients for 1 kg of fish:

• 100 ml vegetable oil;
• 1 onion;
• 1 tbsp. salt;
• 1 tbsp. Sahara;
• 1 tsp spicy adjika;
• 1 tsp ground black pepper;
• 1 tsp ready-made seasoning for Korean carrots;
• 100 ml vinegar 9%.

Preparation:

• We cut the defrosted herring into fillets and cut them into pieces of 4-5 cm.
• Chop the onion and fry in vegetable oil until transparent.
• Remove the onion from the oil with a slotted spoon and add all the other ingredients for the filling into the hot oil.
• Combine herring fillet, fried onion, calcined oil with spices. Mix everything thoroughly and put it in a cool place for a day.

There is another option to cook delicious. Onions are not fried in it, and a different set of spices is used.

Herring in oil filling

Ingredients for 2 medium fish:

• 100 ml vegetable oil;
• half a large onion;
• 3 pcs. carnations;
• 4 peas of allspice;
• 3 small bay leaves;
• 1 tsp salt.

Preparation:

Herring in mayonnaise sauce

Ingredients for 1 large herring:

• 200 gr. mayonnaise;
• 1 tsp salt;
• 1 tsp Sahara;
• 1 tsp black pepper (ground).

Preparation:

• Place the chopped herring (fillet) into pieces into a small jar.
• Mix mayonnaise with sugar, salt and pepper.
• Pour the resulting marinade over the herring, cover with a lid, and put it in the refrigerator.

In just two days, soft, fabulously tender herring in mayonnaise will be ready. Not only is the fish delicious, but so is the sauce.

Herring in vinegar sauce with garlic

This unique filling with garlic will appeal to lovers of unusual, savory dishes.

Ingredients for 1 kg of fresh frozen fish:

• 200 ml vegetable oil;
• 200 ml of boiled water at room temperature;
• 1 tsp vinegar 70%;
• head of garlic;
• medium sized onion;
• salt.

Preparation:

Dutch herring in a jar

The Dutch know a lot about fish and its preparation. Since ancient times, they have selected components for herring that best highlight its taste.

Ingredients:

• fresh frozen herring – 2 pcs.;
• onions – 2 heads;
• half a lemon;
• 5-6 tsp. Sahara;
• 4 tsp salt;
• 1 large carrot;
• 8-10 bay leaves;
• 8-10 black peppercorns.

Preparation:

• Cut the lemon into thin slices. Grate the carrots on a coarse grater. Onions - rings or half rings.
• We gut the herring and cut it into pieces.
• In a jar we put onion rings, bay leaves, some carrots, a plastic lemon, about half a teaspoon of sugar, a pinch of pepper and salt, then herring.
• We alternate layers, compacting tightly, until all the ingredients are gone. The top layer should be vegetables and spices.
• Seal the jar with a lid and put it in a cool place for 2-3 days.

Agree, such a variety of recipes is inspiring. All that remains is to buy fresh frozen fish and decide how to pickle the herring. At home, it turns out much tastier than store-bought, and also more economical.

And if you want to always be able to please yourself and your loved ones with delicious salted fish, prepare it. This unusual preparation will help out at any time!

Bon appetit!

Herring is a favorite snack of our compatriots, because pickling herring at home can be tasty and quick. Experienced housewives share their recipes, which are firmly entrenched in the kitchen books of most families. There are many salting technologies, starting with the classic one, ending with its variations with lemon, mustard, vinegar, etc. Let's talk about everything in order.

Salting herring at home: rules, recipes

1. For a truly delicious appetizer, choose Pacific or Atlantic herring. The fish must be chilled.

2. You should not buy a carcass that has already been cut up, because sellers often cheat in this way, cutting off signs of spoilage. Buy a whole carcass; you need to cut it yourself.

3. If it is not possible to use fresh fish, salt frozen fish as a last resort. But do not defrost it in a microwave oven or hot water. Leave to thaw on the bottom shelf of the refrigerator.

4. Regardless of which recipe you prefer, you must use coarse table salt. Iodized herring is not suitable and dries out the herring, and small-sized herring turns out to be over-salted.

No. 1. Salting herring in brine: “classic”

Since you can pickle herring in many different ways, let's start by looking at the classic recipe at home. It's tasty and fast.

Ingredients:

• granulated sugar - 50 gr.
• coarse salt - 60 gr.
• purified water - 1 l.
• herring (carcasses) - 2 pcs.
• bay, peppercorns, cloves - to taste

1. To avoid making the brine bitter, it is necessary to prepare the fish in advance by removing the gills. It is not necessary to gut the carcasses themselves; rinse them and dry them.

2. Pour water into a saucepan, place it on the stove and wait for it to bubble. Add 5 bay leaves, 15 peppercorns, 6 cloves, salt in the amount according to the recipe.

3. Simmer for another 4 minutes and turn off. When the marinade has cooled to room temperature, start salting.

4. Place the herring in an airtight container or jar, fill with brine. If the marinade does not cover the carcasses, build a press or periodically turn the fish.

5. Time it for 3 hours, then put the herring in the cold. Leave for two days, after this time you can carry out the first tasting. Homemade salted herring is very tasty!

No. 2. Pickling herring with lemon

• salt - 60 gr.
• granulated sugar - 25 gr.
• lemon - 1 pc.
• peppercorns - 14 pcs.
• herring - 1 pc.

If the classic recipe for pickling herring is not enough, you can pickle it with lemon at home. It turns out just as tasty and fast.

1. Wash the citrus fruit with a sponge and chop into slices. Gut the herring and chop into pieces of arbitrary thickness. You can leave the cut fish whole, as you like.

2. Prepare a saucepan or basin, place lemon slices and herring alternately. Sprinkle with spices and salt. Set up a weight using a flat plate and a heavy water bottle.

3. Keep the fish in the refrigerator for about a day. After the specified time, mix the contents, build the press again and leave the herring for another 20-25 hours.

No. 3. Salting herring pieces in oil

• onion - 1 pc.
• vegetable oil - 170 ml.
• herring - 1 pc.
• salt - 75 gr.

If you don’t yet know how to deliciously pickle herring, you should definitely try this recipe. Moreover, at home everything is at hand.

1. After cutting, the carcass must be chopped into pieces approximately 3-4 cm in size. You will also need to chop the onion into rings.

2. Now prepare a jar or other container, place pieces of herring one by one, sprinkling with onion and salt.

No. 4. Pickling herring with mustard

• herring - 2 pcs.
• granulated sugar - 50 gr.
• water - 1 l.
• mustard powder - 25 gr.
• salt - 80 gr.
• laurel - 5 pcs.
• peppercorns - 12 pcs.

1. Before salting the herring, it must be washed and dried with napkins. When cooking at home, the carcass is removed from the fins, head and entrails. You can leave it whole, removing the gills, it will also turn out tasty and quick.

2. Make the marinade. For this purpose, boil water, add granulated sugar and salt, laurel, and peppercorns. Simmer for 4-5 minutes, turn off the stove and cool the brine.

3. Place the herring in a jar, sprinkling it with mustard powder on all sides. Fill with brine, build a press and leave the fish in the kitchen for 3 hours. After this time, transfer to the cold and wait 2 days.

No. 5. Dry salting of herring

• salt - 35 gr.
• large herring - 1 pc.
• sugar - 10 gr.
• ground black pepper - 1 gr.

If you don’t know how to pickle herring, you can use the dry method at home. The result is a tasty and quick snack.

1. Wash the fish and cut it if desired. Next, mix sugar, salt and allspice in a bowl. Rub the herring with the mixture.

2. Wrap the fish tightly in cling film and place on a plate. Place in the refrigerator for 2 days.

No. 6. Salting herring with onions and vinegar

• water - 0.7 l.
• vinegar (9%) - 30 ml.
• salt - 80 gr.
• laurel - 2 pcs.
• vegetable oil - 60 ml.
• herring - 1 pc.
• peppercorns - 8 pcs.
• onion - 1 pc.

1. Using this recipe, you will learn how to deliciously salt herring. It is recommended to gut it, peel it and cut it into thin pieces at home.

3. Mix onions and spices in a separate cup, place the fish. In 200 ml. Dilute vinegar with water. Pour the solution into the herring. Stir in the butter.

4. Cover the container with a lid and refrigerate the workpiece. After a day you can try.

No. 7. Salting herring in 2 hours

• fresh dill - 35 gr.
• sugar - 10 gr.
• water - 0.5 l.
• herring - 1 pc.
• salt - 60 gr.
• onion - 1 pc.
• laurel - 2 pcs.
• vegetable oil and vinegar - to your taste

Before salting the herring, it should be cut into fillet pieces at home. The appetizer is prepared tasty and quickly; the procedure only takes 2 hours.

1. Dissolve granulated sugar and salt in hot water. Wait for it to cool down. Place the fish in a glass container, pour in the prepared brine.

2. For taste, add chopped dill and bay leaves. After 1.5 hours, the brine must be drained.

3. Place the onion, chopped into half rings, into the jar. Pour in vegetable oil and vinegar. After 25-30 minutes you can eat the fish.

No. 8. Pickling spicy herring in a bag

• salt - 50 gr.
• coriander grain - 1 gr.
• sugar - 30 gr.
• herring - 2 pcs.
• peppercorns (chopped) - 8 pcs.
• bay leaf (chopped) - 2 pcs.

Before you deliciously salt the herring, purchase the necessary spices. Next, follow the instructions.

1. Gut the fish and fillet it. Mix all the spices. Rub the herring with spices.

2. Place the fish in a bag and seal it tightly. Leave the workpiece at room temperature for 5-7 hours.

3. After the specified time has passed, transfer the workpiece to the refrigerator for 2 days. After that you can try.

Fish can be prepared in a variety of ways, so before salting the herring, use one of these recipes. At home, the preparation is tasty and quick. Surprise your household with an unusual herring.

2016-12-13

Hello my dear readers! What to do if you want delicious salted fish? Moreover, doctors strongly recommend eating fatty herring at least once a week, but in the Verke Canal washing the shores of our town there are no herring at all? Buy ready-made? So when do you run into one? I recommend looking for good frozen fish at a reputable supermarket. And I’ll tell you how delicious it is to salt herring at home.

I think that it will be very difficult for you and me to find fresh herring (unless you live in the wonderful city of Amsterdam). Therefore, we will choose ice cream. I also want to clarify that “herring” is the name of the fish.
“Herring” is what happens if you salt the herring in home or “industrial” conditions, as well as prepare it in any other way (fry, bake on the grill). But in colloquial speech such distinctions are not usually made. I will now tell you how to choose herring for herring.

How to choose frozen herring for pickling

• The fish's eyes should not be cloudy or sunken. They should be available (sometimes they get picked out - this is a bad sign).
• Do not buy a small specimen, less than 300 grams - it will be skinny and tasteless.
• The tasty herring has a wide back. Experts say that “broad-backed” people gain more fat.
• Skin without damage or yellow spots indicates that the fat underneath is tasty and not rancid.
• Dents on the body of the fish are a sign that the fish was frozen at sea and never thawed again. Dents are caused by freshly caught fish pressing against each other.
• Do not buy heavily glazed - there will be too much water when thawing, and the quality is not very good.
• Before salting the fillets, the herring should thaw a little. In this form it is easy to clean, and it will “salt” more evenly.

How to deliciously salt herring at home - simple recipes

Most often, herring is salted in the following ways - in brine (simple, spicy) and dry salting. The fish is salted whole (with the head and not gutted, gutted without the head), in pieces, you can also salt the herring fillet. In this article we will look at how to salt herring to make it tasty.

How to taste and properly salt herring at home using dry salting

Whole pickling recipe

Ingredients

• One full fat herring weighing 400-450 grams.
• 25 g salt (about 1 tbsp)
• 10-12 g sugar (about 0.5 tbsp.)
• 3 pieces of black peppercorns.
• 1 decent bay leaf.

How to salt

Salting fillet recipe

It’s easy to salt whole herring at home. Let's look at how to quickly and easily dry-salt herring fillets. I will tell and show how to properly cut herring in a separate article, but now I will only describe the salting process itself.

Salt the “felyushki” with “Extra” salt. How much salt? Much like how you salt meat before frying. Place tightly in layers in a suitable container along with milk (caviar). This can be done conveniently in disposable plastic containers for packaging cakes.

To salt the salmon, spread the layers with vodka (50 ml for 2 herrings), rub with the salting mixture (40-50 g of salt and 20-25 g of sugar). Wrap tightly in several layers of film, let it stand at a temperature of 21-22°C for 8-9 hours. After the required time has passed, refrigerate (2-6°C) for a day.

How to quickly and tasty salt herring at home in brine

A simple recipe for pickling herring whole and in pieces

Ingredients

• 2 full-weight herring specimens.
• 80 g salt.
• 40 g sugar.
• One decent sized “laurel”.
• 4-5 pieces of black peppercorns.
• 1 liter of water.

How to add salt

1. Prepare the fish for salting in any way desired: salt whole without gutting with the gills removed, or remove the intestines and cut off the head and tail.
2. Put salt, sugar, spices in water, bring to a boil, boil for 1-2 minutes, cool the brine completely.
3. Place the washed or well-wiped herring in a jar or tray, fill with brine so that it completely covers the fish. Salting proceeds in the cold for about 24 hours (for lightly salted herring and eaters who want to get the delicacy quickly). The herring becomes more “ripe” and tasty after three to four days.

My comments

I'm looking forward to your herring masterpieces! Share, don't be greedy.